HERB-ELICIOUS

POTATO & LEEK SOUP

ABSO-LEEKY FABULOUS… DIG IN!

Leeks have been cultivated since Egyptian times and most likely were a staple diet of those who built the pyramids. The Greeks prescribed them as a cure for nosebleeds and the Romans considered them so superior that Emperor Nero was nicknamed The Leek-Eater! Our Welsh neighbours claim that girls who sleep with a leek under their pillow will see their future husbands in their dreams…we wouldn’t recommend sleeping with our soup though!

Cooking Instructions:

Microwave:

Remove lid and place loosely on the top of the tub. Heat at 700W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour into a pan, over a medium heat bring to the boil stirring occasionally.

Ingredients:

Water, Potatoes (26%), Onions (11%), Cream (milk), Leeks (5%), Celery (2%), Butter (milk), Salt, Vegetable Stock [Salt, Yeast extract, Rice Flour, Vegetables (onions, celery, carrots), Sunflower Oil, Turmeric, Parsley], Fresh Parsley, Black Pepper

Serving Suggestion:

PRETEND YOU’RE DINING OUT:

Frizzled Leeks:

  • 2 large leeks, 2 cups of oil. Cut the leeks thinly, rinse well, drain and dry.
  • Heat oil and cook leeks for 10-15 seconds until golden & crunchy.
  • Season with sea salt to taste.

Allergy Advice

  • For allergens see ingredients in bold.
  • MAY CONTAIN NUTS

Nutrition

per 100g
  • Energy kJ 288
  • Energy Kcal 67
  • Fat 4.0
  • Of which saturates 2.6
  • Carbohydrate 7.0
  • Of which sugars 1.1
  • Fibre 0.8
  • Protein 1.0
  • Salt 0.49